• KSBB Journal
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• 제23권4호
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• pp.323-328
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• 2008

본 연구에서는 혐기조 및 무산소조, 호기조로 구성된 미생물이 부착된 고정상 담체를 이용한 $A^{2}O$ 생물막 장치와 부유 수생식물인 부레옥잠을 이용한 자연정화장치에서 생활오수를 이용하여 성능실험을 수행한 후 HRT에 따른 유기물 및 T-N, T-P의 제거 특성을 알아보았다. 평균 SS 제거율과 $COD_{Cr}$ 제거율은 HRT가 증가함에 따라 증가하다가 HRT 12 hr 이상에서는 각각 제거율이 93%, 89% 정도의 일정한 수치를 나타내었다. 반면에 평균 $BOD_5$ 제거율 및 평균 $COD_{Mn}$ 제거율은 HRT가 증가함에 따라 제거율은 계속 증가하는 양상을 보여주고 있으며 HRT 26 hr일 때 각각의 제거율은 84.91%, 76.03%이었다. 한편 평균 T-N 제거율 및 T-P 제거율은 HRT 61 hr까지는 계속 증가하다가 HRT 61 hr 이상에서는 거의 비슷한 수치이었으며 HRT 61 hr일 때의 평균 T-N 및 T-P 제거율은 각각 70.20%, 77.86%이었으며 영양염류 제거 관점에서 최적 HRT는 61 hr임을 알 수 있었다. 부레옥잠의 잎에서는 실험 전 후의 질소 함량이 비슷하였으나 뿌리에서는 5.5%가 더 많은 질소가 발견되어 부레옥잠이 질소를 흡수한다는 사실을 알 수 있었다.

• 대한지역사회영양학회지
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• 제13권4호
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• pp.499-509
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• 2008

This study investigated the experience and practice of elementary school students on nutrition education. The data were collected from 217 male and female students attending 5-6th grade elementary schools in Seoul and Kyunggi-Do from March to June 2007, interviewing face to face by a nutrition teacher and 3 interns of a nutrition teacher. The results were as follows: 86.5% of the subjects learned about 'Table etiquette', 'Reasons for eating fruits and vegetables'(78.7%), 'Food waste and environment'(72.3%), 'Healthy snacks'(55.7%), 'Food sanitation'(52.3%), 'Food culture of foreign countries'(48.1%). Nutrition education experience was significantly different by gender. A total of 43.5% boys responded that they never learned about 'basic food preperation'(p<0.01). They had learned 'Nutrients for body' and 'Food waste and environment' in school, 'Healthy weight loss', 'Food culture of foreign countries', 'Food circulation' on television, Most content('Table etiquette', 'Simple cooking', 'Food sanitation', 'Eating behaviors for health', 'Reasons for eating fruits and vegetables', 'Healthy snacks') was learned from parents. The practice after nutrition education was higher in 'Table etiquette'(2.14), 'Eating fruits and vegetables'(2.07) than others compared with education experience. The most reason of non-practice on nutrition information was 'Troublesome'. In 'Nutrients for body', a boy answered 'Difficult for practice' 20.0%, a girl answered 'Difficult to understand' 32.6%, showing a significant difference between the gender groups(p<0.001). They remembered the 'Nutrients for body'(49.6%), 'Food sanitation'(44.5%) because of 'important content', 'Basic food preparation'(40.6%), 'Food culture of foreign countries'(36.3%) because of 'interesting content', 'Healthy weight loss'(52.0%), 'Eating behavior for health'(44.5%) and 'Healthy snacks'(33.7%) because of 'need for my health'.

• 생명과학회지
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• 제32권12호
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• pp.997-1004
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• 2022

비지박을 포함하는 먹이원을 급이한 흰점박이꽃무지 유충의 영양학적 우수성과 안전성을 검증하고자 비지박 함유 먹이원과 참나무 발효톱밥만으로 사육한 유충의 영양성분과 유해물질을 비교분석하였다. 조단백질 함량은 비지박 함유 먹이원을 급이한 유충(SCC)에서 50.0%로 참나무 발효톱밥으로 사육한 유충(FOS) 44.7%보다 1.1배 많았다. 다량무기질 중 가장 많은 함량을 나타낸 칼륨은 SCC (3169.6 mg/100 g)에서 FOS(1245.9 mg/100 g)보다 2.5배 더 많았다. 미량무기질 중 아연은 SCC (103.0 mg/100 g)에서 FOS (8.2 mg/100 g)보다 12.6배 높은 함량을 나타냈다. 유해물질 분석 결과, SCC와 FOS에서 납, 카드뮴, 비소 모두 식용곤충 중금속 기준에 적합하였고, 병원성 미생물인 대장균과 살모넬라균은 모두 불검출되었다. 위의 연구 결과에 따르면, 비지박을 급이한 흰점박이꽃무지 유충은 다양한 영양성분을 포함하고 있으며, 안전성 또한 검증되었으므로 식용으로 활용하기에 적합할 것으로 판단된다.

• Journal of Animal Science and Technology
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• 제57권11호
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• pp.34.1-34.5
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• 2015

Himalayan dock (Rumex nepalensis) was evaluated for forage value and antinutrients under three, five and seven weeks cutting intervals in the temperate environment. Dry matter (DM) content was measured for each cutting interval. Forage quality parameters such as Crude Protein (CP), Acid Detergent fiber (ADF), Neutral Detergent Fiber (NDF), Calcium (Ca) and Phosphorus (P) were analyzed. Plants with seven weeks cutting interval gave higher DM yield. CP and P content were significantly higher for three weeks cutting intervals. Average CP contents were 31.38 %, 30.73 % and 27.32 % and average P content 0.58 %, 0.52 % and 0.51 % for three, five and seven weeks cutting intervals, respectively. Ca content did not differ significantly between cutting intervals. The average Ca content were 0.91 %, 0.90 % and 90 %, for three, five and seven weeks cutting intervals, respectively. Tannin and mimosine contents were not significantly different between cutting intervals. Average tannin contents were 1.32 %, 1.27 % and 1.26 % and mimosine 0.38 %, 0.30 % and 0.28 % for three, five and seven weeks cutting intervals, respectively. The study concluded that R. nepalensis could be a potential source of protein for livestock. The study also suggests seven weeks harvesting interval to provide plants with high dry matter yield, high forage quality and very low levels of anti-nutrients.

• 한국자원식물학회지
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• 제33권3호
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• pp.170-182
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• 2020

Wheat is an economically important cereal worldwide and is a staple food in many countries. Extensive researches have been performed on the nutritional value and antioxidant potentials of sprouts of legumes like soybean, however very limited studies have been carried out on the sprouts of Korean wheat cultivar. The objective of this study was to investigate the phytochemical and antioxidant potentials of Korean wheat sprouts. The sprouts were grown for 10 (WS-10), 20 (WS-20), and 30 (WS-30) days at room temperature. The pH, color, chlorophyll, free amino acid, 1,1-diphenly-2-picrylhydrazyl (DPPH), and total polyphenol content of the sprout samples were determined. The pH of sprouts was increased in the older sprouts. Color values were significantly influenced by the age of sprouts. The chlorophyll content was lowest but the total free amino acid content was highest in WS-30. On the other hand, the DPPH free radical scavenging potential and total polyphenol content were lower in WS-30. The results suggested that Korean wheat sprouts could be a potential source of nutrients and natural antioxidants.

• 한국식생활문화학회지
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• 제35권3호
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• pp.233-240
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• 2020

This study examined the nutrient content of HMR products and recipes by television chefs. Twelve menu items from the soup, stew, and broth category were chosen from HMR products and TV chef's recipes. The data on the nutrition labeling from the HMR products and TV chef's recipes were calculated using Can-Pro 5.0. The results of the analysis were the differences between the HMR products and TV recipes per serving size. The energy content of TV recipes 236.1 kcal was significantly higher than the HMR products. On the other hand, HMR products contained significantly higher sodium (926.9 mg) levels than the TV recipes (565.8 mg). In general, HMR products contained more sodium and less energy and protein than TV recipes. The highest sodium content containing products among the 12 menu items was the Spicy soft tofu stew (1,421.4 mg) from HMR products. The results revealed the significant differences in the macronutrient and sodium content between HMR products and the TV chef's recipe. This study provides supportive data for the need to reduce the sodium content in HMR products. TV cooking programs should focus on the importance of balanced nutrition, how to reduce sodium intake, and how to achieve this without disrupting well-balanced nutrition.

• Asian-Australasian Journal of Animal Sciences
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• 제24권3호
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• pp.439-448
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• 2011

Oxalic acid is synthesized by a wide range of plants. A few of them are forage plants that can cause oxalate poisoning in ruminants under certain conditions. In this paper, the role of some agronomic, climatic and genetic factors in minimizing oxalate accumulation in forage plants has been discussed. Research indicates that the content of oxalate in forage can be controlled by fertilizer application. For example, nitrate application resulted in higher contents of soluble and insoluble oxalates than ammonium application. With an increased rate of potassium application, soluble oxalate content showed an increasing trend and insoluble oxalate content showed a decreasing trend. With an increased rate of calcium application, soluble oxalate content showed a decreasing trend and insoluble oxalate content showed a reverse trend. Other agronomic factors such as growing season, harvesting practices, plant maturity, plant species, plant variety and plant parts can also have a large effect on oxalate accumulation. However, the potential benefits of the above approaches for improving forage quality have not been fully exploited. In addition, there is still insufficient information to fully utilize means (e.g. plant nutrients, season and soil moisture) to minimize oxalate accumulation in forage plants. Therefore, more research is required for a better understanding of the interactions between oxalate and the above-mentioned factors in forage plants.

• 대한지역사회영양학회지
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• 제3권4호
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• pp.630-641
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• 1998

As the incidence of diet-related diseases increase, much attention has been focused of traditional foods. Traditional foods are ultimately based on local foods. However, there has been little study looking into the recipes and nutritional value of local foods. Therefore, the present study was designed to standardize recipes and analyze the nutrients of some representative local foods of Cheollabuk-do Province. Their foods were Cheonju pibimpap, kongnamulgukpap, minmuljangokui, aejeotchim and aguytichim. Test recipes for each food were prepared, being based on various information obtained from personal interviews, literature surveys of restaurant recipes. Then test recepe was subjected to sensory evaluation. All characteristics of each food were judged as "satisfactory". The analysis of nutrient composition revealed that in general energy content was low whereas protein content was as high as recommended reguirement in all foods except for kongnamulgukpap. Vitamin content was generally high but contents of calcium and iron were relatively low in all foods. Cheonju pibimpap was rich in dietary fiber. Dietary fiber content of Cheonju pibimpap was 16.6g per serving size. All foods contained considerable amounts of essential amino acids. The major fatty acide were oleic acid, linoleic acid and glutamic acid, oleic acid being the highest in terms of composition ratio.ion ratio.

• 식품보건융합연구
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• 제5권2호
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• pp.35-43
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• 2019

The effect of pan frying method was evaluated for proximate composition of selected fish species Pampus argenteus, Lethrinus nebulosus and Acanthopagarus arabicus which were determined by standard procedures. Proximate compositions found in the frying fillets were different to the raw fish samples. The moisture content seems to decrease in all fried samples. The reason of moisture loss at the time of frying produced is excessive protein amount in fried fish as compare to raw fish. Protein content seemed to increase in Pampus argentus > Lethrinus nebulosus and >Acanthopagrus arabicus in their particular fried form. The outcomes shown that protein content was in the ranges of 14.83-25.07 g/100g in fried samples, while the fat content was between 3.76-9.77 g/100 g. The energy content was the highest in the fried fish Lethrinus nebulosus (236 kcal/100 g), Pampus argentus (161 kcal/100 g) and Acanthopagrus arabicus (135 kcal/100 g). The information achieved in this study would be very important to fish consumers, processors and nutritionists to academically increase their awareness regarding the nutrients contents in selected fish species.

• 환경생물
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• 제22권1호
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• pp.93-100
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• 2004

속리산 국립공원 내 용바위골 지역(a.s.1. 560∼640 m)의 신갈나무림에서 토양에 축적된 유기탄소, 질소, 인 및 칼륨의 함량을 측정하고 또 O1son(1963)의 부지수곡선 모델을 적용하여 낙엽의 분해상수(k)와 분해시간(t)를 측정하였다. 유기탄소량은 L층 231.25 g $m^{-2}$, F층 291.50 g $m^{-2}$, H층 166.91 g $m^{-2}$, 그리고 $A_1$층 174.51 g $m^{-2}$, 로 L층과 F층에서 높은 함량을 보였고, 질소함량 역시 L층과 F층에서 각각 17.47 mg $g^{-1}$, 17.00 mg $g^{-1}$으로 많았으며, 인과 칼륨함량은 H층과 $A_1$층에서 433.34 mg $g^{-1}$ 392.74 mg $g^{-1}$ 및 2,323.31 mg $g^{-1}$, 2,155.57 mg $g^{-1}$으로 다른 토양층에 비하여 많았다. 토양 속 유기물의 분해상수는 유기탄소 k = 0.3657, 질소 k = 0.3319, 인 k = 0.2050, 칼륨 k = 0.0934이였고, 99%가 분해되는데 소요되는 시간은 유기탄소 13.94년, 질소 15.18년, 인 24.79년 그리고 칼륨 55.11년으로 순환 cycle이 없는 칼륨이 분해되는데 가장 오랜 시간이 소요되는 것으로 측정되었다. 신갈나무림에서 매년 유입되는 영양염류량과 집적층에 축적되는 영양염류량을 Turbo Pascal로 Programming한 후 신갈나무 군락의 상태를 진단해 본 결과, 임상에 유입된 유기탄소 중 87.67%인 714.84 mg $g^{-1}$, 축적된 유기탄소 중 81.62%인 1,594.62 g mg $g^{-1}$이 분해되어 유입되는 양과 분해되는 양이 거의 비슷하였다. 질소, 인 그리고 칼륨도 유입되는 영양염류량과 분해되는 영양염류량이 비슷하여 안정상태(steady state)를 유지하고 있는 군락으로 판단되었다.